Cranberry Sorbet

12 oz cranberries

½ cup honey

½ cup water

½ cup apple or orange juice

2 Tbsp MCT oil (to make it soft and scoopable)

1 tsp fresh grated orange zest

Bring the water and honey to a boil in a medium saucepan and add the cranberries.

Cook 15-20 minutes, until cranberries are cooked through and popped.

Add the mixture + remaining ingredients to a high powered blender and blend until smooth.

Strain through a fine-mesh sieve and then set aside to cool completely.

Freeze according to ice cream maker instructions and enjoy as s

oft serve or store in an airtight container in the freezer up to 3 weeks injoy.